Changes in the Chemical Characteristics of Gulbi, Salted and Dried Yellow Corvenia, During Drying at Different Temperatures

Abstract

A few chemical characteristics of Gulbi, a traditional Korean seafood prepared from salted and dried Yellow corvenia (Pseudosciaena manchurica), were investigated during drying at different temperatures. When Gulbi was manufactured by sun-drying (the control), it had the highest thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values. They increased with increasing drying time at all temperatures in the hot-air drier. The TBARS value of Gulbi was lower when dried at 30 and 35°C than at 40°C and the control. The VBN of the control was higher than that of hot-air dried Gulbi at 30 and 35°C and lower than that of hot-air dried Gulbi at 40°C. The control had a VBN value of 20.8 ± 0.07% and the hot-air dried at 30°C, 18.0 ± 0.06; at 35°C, 18.6 ± 0.06; at 40°C, 23.8 ± 0.08 (p < 0.05), respectively. The salt content of the control and Gulbi dried at 30, 35, and 40°C were 22.9 ± 0.07%, 17.7 ± 0.06%, 18.0 ± 0.06%, and 24.3 ± 0.08%, respectively. The amino nitrogen content was much lower: 63.1 ± 0.80 mg/100 g and 65.5 ± 0.14 mg/100 g at 30 and 35°C than 78.3 ± 0.21 mg/100 g at 40°C. The results of this study also indicate that the Gulbi dried at 30 and 35°C had better chemical characteristics than those dried at 40°C when using hot-air drying and sun drying.

Keywords:

• Gulbi
• Pseudosciaena manchurica
• hot-air drying
• sun drying
• yellow corvenia
• VBN
• TBARS

This research was supported by a grant (2008–0094) from Honam Sea Grant Program funded by Ministry of Maritime Affairs and Fisheries of Korean government. It was also partially supported by Institute of Agricultural Science and Technology of Chonnam National University.